Grilled Red Snapper Fillet with a Citrus Fresno Pepper Sauce
Ingredients:
2 (1 pound) Snapper fillets
Rub the fish with salt, pepper, cumin and sweet paprika about 1 hour before grilling
2 (1 pound) Snapper fillets
Rub the fish with salt, pepper, cumin and sweet paprika about 1 hour before grilling
Sauce ingredients:
6 cloves of garlic, minced
1 red fresno pepper, sliced thin, seeds removed
3 TBSP olive oil
Zest and juice of 2 limes
Zest and juice of 2 oranges (optional, save 2-4 thin slices of 1 orange to grill for garnish)
1 TBSP cumin
2 TBSP brown sugar
A few dashes of Tabasco
Cilantro for garnish (optional)
6 cloves of garlic, minced
1 red fresno pepper, sliced thin, seeds removed
3 TBSP olive oil
Zest and juice of 2 limes
Zest and juice of 2 oranges (optional, save 2-4 thin slices of 1 orange to grill for garnish)
1 TBSP cumin
2 TBSP brown sugar
A few dashes of Tabasco
Cilantro for garnish (optional)
Directions:
1. Combine all the sauce ingredients. Taste for seasoning. Depending on how juicy your fruit is or how spicy your fresno is, you may want to adjust the sauce a bit.
2. When the fish has sat in the fridge for 1 hour, preheat an outdoor grill to 400-450. Oil the grates with veg oil.
3. Brush a little sauce on the skin side of the fish. Grill skin side down for 5-7 minutes or until skin releases.
4. Brush flesh side with sauce. Flip and cook an addition 5-7 minutes or until opaque and flaky.
5. While the fish is cooking I kept the sauce on the grill to keep warm.
6. If you're grilling orange slices add them when you flip the fish.
7. When The fish is ready, plate some sauce on the bottom of a plate. Add the fish skin side up. Garnish with cilantro and grilled orange.
1. Combine all the sauce ingredients. Taste for seasoning. Depending on how juicy your fruit is or how spicy your fresno is, you may want to adjust the sauce a bit.
2. When the fish has sat in the fridge for 1 hour, preheat an outdoor grill to 400-450. Oil the grates with veg oil.
3. Brush a little sauce on the skin side of the fish. Grill skin side down for 5-7 minutes or until skin releases.
4. Brush flesh side with sauce. Flip and cook an addition 5-7 minutes or until opaque and flaky.
5. While the fish is cooking I kept the sauce on the grill to keep warm.
6. If you're grilling orange slices add them when you flip the fish.
7. When The fish is ready, plate some sauce on the bottom of a plate. Add the fish skin side up. Garnish with cilantro and grilled orange.
Side dish idea - sautéed green beans:
2 large handfuls of green beans, trimmed.
3 garlic cloves, sliced
salt and pepper
2 TBSP olive oil
2 TBSP butter
2 large handfuls of green beans, trimmed.
3 garlic cloves, sliced
salt and pepper
2 TBSP olive oil
2 TBSP butter
Directions: Right on the grill, saute green beans with salt, pepper, olive oil and butter over medium heat for about 5 minutes covered. After 5 minutes, uncover, taste for tenderness. If they are almost where you like them, add garlic chips, toss and continue to cook another 2-3 minutes.
Wine pairing:
Chateau Chantal
Proprietor's Reserve Chardonnay
2018
Old Mission Peninsula, MI
Chateau Chantal
Proprietor's Reserve Chardonnay
2018
Old Mission Peninsula, MI
Comments
Post a Comment